Roasted Turkey
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Appears in Cook's Country October/November 2009
This year, we went back to basics. No herb swirl, no cheesecloth soak, no flavored butter under the skin. Nothing but a big ol' buttered bird.
WHY THIS RECIPE WORKS
When testing our recipe for Roasted Turkey, we found there was no need for an elaborate trussing. We just tucked the legs into the pocket of skin at the tail end, or simply tied the ankles together with kitchen twine.Starting the bird breas...
